Marinated Beef Stir-Fry
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
YIELD: 3 servings.
"I love this quick-and-easy stir-fry because everything but the cooking can be done in advance," writes Marian Johnson of Brawley, California. "It's great with sourdough bread and a fresh tomato and cucumber salad. Or, serve it with warm tortillas and hot sauce. The meat is easier to slice into nice even strips if it's partially frozen."
Ingredients
-
1/2 cup dry red wine or beef broth
-
6 tablespoons olive oil, divided
-
1 teaspoon chili powder
-
1 teaspoon minced garlic
-
1/2 teaspoon ground cumin
-
1/4 teaspoon salt
-
1/4 teaspoon ground ginger
-
1/4 teaspoon pepper
-
1/2 pound beef flank steak, cut into 1/8-inch strips
-
1 medium onion, cut into thin strips
-
1/2 cup julienned zucchini
-
1/2 cup julienned carrot
-
1/2 cup each julienned green and sweet red peppers
Directions
-
1.
In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours.
-
2.
In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm.
-
3.
Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.
Nutrition Facts
1 cup: 268 calories, 20g fat (4g saturated fat), 32mg cholesterol, 112mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 2 fat.
© 2024 RDA Enthusiast Brands, LLC